Ingredients
-
4
-
1
-
2
-
3/4
-
1
-
2
-
-
-
-
-
-
-
-
-
Directions
Vegetarian “meatballs”, “Meaty” vegetarian balls. Try taking them to a Pot-Luck dinner and watch the suprised faces when the diners find out there’s no meat in them. Also great in spaghetti sauce or meatball Stroganoff. 1/25/07 Editor’s Note: PETA has a list of vegan products, and Lipton Onion Soup Mix is vegan. Instead of the stock, I cooked the meatballs in marinara sauce. It’s the way to go!, If I hadn’t made it myself, I wouldn’t have known they were meat-free. I was skeptical when making them but they held together perfectly. I highly recommend.
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Steps
|
1
Done
|
Mix First Five Ingredients Together in Order. |
|
2
Done
|
Refrigerate For 30 Minutes. |
|
3
Done
|
Form Into 1-1/4 Inch Balls and Place on Baking Sheet Sprayed With Pam. |
|
4
Done
|
Bake in 400 Degree Oven Until Brown, About 20 Minutes. |
|
5
Done
|
May Be Frozen Now. Place Meatballs in Casserole and Cover With 2-3 Cups Boiling Water and 2-3 Cubes or Envelopes Vegetarian Brown Broth. |
|
6
Done
|
Meatballs Should Be Within 1/2 Inch of Being Covered With Liquid. |
|
7
Done
|
Bake, Covered, at 350 Degrees For 1 Hour 1-1/2 Hrs If Meatballs Are Frozen. |
|
8
Done
|
or Meatballs May Be Prepared in a Crockpot on High Setting For 1 Hour or 1-1/2 If Frozen. |
